Chicken Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken
24 oz. spaghetti
1 can Rotel
1 can cream of mushroom
1 can cream of chicken
1-2 cans mushroom or mushroom pieces
1 onion, chopped and sautéed in butter
1 can diced tomatoes
small can of chopped green chiles
1 lb. Velveeta, cubed
Salt and Pepper to taste
1/2 c. Kraft Parmesan Cheese
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Directions: |
Directions:Cook chicken in water. Debone chicken. Keep broth for boiling spaghetti in. (Or use 2 cups roasted store bought chicken and boil spaghetti
in water with 2-3 cubes of Knorr chicken bouillon cubes.
When spaghetti is done, turn off heat and let set until spaghetti absorbs some of the broth. Drain and keep spaghetti covered for later.
Combine all other ingredients. Warm over medium, stirring until all is blended and Velveeta is melted and blended. Mix in spaghetti.
Spoon into 2 large casseroles. Sprinkle each casserole with Parmesan cheese. Freeze or bake in 350 degree oven until 'bubbly' (approx.. 30-45 minutes). |
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Personal
Notes: |
Personal
Notes: This makes 2 large casseroles. Good to make one for dinner and one to freeze. Serve with salad and Garlic Bread!
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